3 pounds of boned shoulder of veal 6 peppercorns 5 tablespoons of butter 1/4 cup of flour 2 cups of veal stock 3 egg yolks, beaten a dash of lemon juice 1/2 teaspoon of salt 1/4 teaspoon of Worcestershire sauce 6 mushrooms, sliced 1/2 cup of grated Parmesan cheese 2 tablespoons of dry bread crumbs
Cook the veal in salted water to cover with the peppercorns 1 1/2 hours. Remove meat and cut into small cubes. Reduce stock by boiling rapidly until it makes 2 cups. Strain. Melt 4 tablespoons of the butter and stir in flour smoothly. Add veal stock and cook, stirring constantly, until thickened. Beat the egg yolks in rapidly. Add lemon juice, salt, and Worcestershire sauce. Sauté mushrooms in the remaining butter for 5 minutes. Add to sauce with the meat. Put into 6 individual 1 cup casseroles, sprinkle with cheese and bread crumbs. Bake in 400ºF. oven for 15 minutes or until nicely browned. Serves 6
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